Monday, October 13, 2008

These were the prizes I won with my sake panna cotta at the event hosted by my lovely friend Clarice. She sent all these amazing things all the way from Japan. Thank you, dear!

I had Clarice in mind while making these mini cakes – they are delicate and pretty, just like her. She loves all things cornmeal, but the wonderful cinnamon she sent was such an inspiration and I felt like baking with that flavor.

Clarice, my friend, I wish I could personally serve you these cakes, on a beautifully set table; since I can’t, I virtually offer them to you, with love!

In a bowl, place the chopped almonds, 4 tablespoons of the granulated sugar, the cinnamon and nutmeg.In another bowl, sift together flour, baking powder, baking soda and salt. Set aside.

Using a stand mixer, cream together butter and remaining granulated sugar. Add the egg and vanilla and beat well. Fold in 1/3 of the sifted ingredients and half the yogurt. Proceed with the remaining dry ingredients and yogurt in 2 additions.

Place a heaped tablespoon of batter in the bottom of each muffin cup. Generously sprinkle with the almond and spice mixture. Cover with cake batter (don’t fill the pan too much or it might overflow while in the oven)Bake for 20 minutes or until golden and a skewer inserted in the middle of the cakes comes out clean.Remove from the oven and let cool completely before unmolding.

Make the icing: mix sugar and milk together until smooth and runny – add more milk if necessary. Pour the icing over the cooled cakes and sprinkle with the sliced almonds.